“Don’t make a big tsimmes out of it” was a favorite expression of my mother’s, as if making a tsimmes was a big deal and therefore making a big tsimmes—well, you get the idea. Making a tsimmes—a stew of fruits and vegetables, often on the sweet side, and sometimes grains—can be a big deal, especially if you begin with a piece of meat. But as a delicious midwinter stew of dried fruits and root vegetables, served as a side dish or even a main course, it’s hardly any work at all. To make one with meat, simply add these ingredients to the Cholent recipe on page 380. Many tsimmes recipes call for cooking the fruit until it falls apart, which is all too easy to do. In this one, which has less water than most, the fruit is cooked until perfectly tender but still intact. Other vegetables you can prepare this way: vary this as you like—not only is meat common, but so are turnips, beets, apples, barley, and the small egg noodles known as farfel. The key ingredients are the dried fruit, sweet potatoes, and carrots.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.